“from Heartland Cooking Crockery Favorites by Frances Towner Giedt”
READY IN:
5hrs
SERVES:
6
YIELD:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. using a sharp knife, make a small X in the root end of each onion. Bring a saucepan of water to a boil. Add the onions, lower the heat, and simer for 5 minutes. Drain and rinse under runnning cold water. Slip skins off onions.
  2. Rinse chicken and pat dry . Qyarter the thighs and chickcen breast halves. Stir in basil and season with salt and pepper.
  3. Put chicken pieces in a 3 1/2qt or larger crockery slow-cooker. Top with onions, bell pepper, and garlic. Pour in stock and wine. Do not stir. Cover and cook on LOW for 6-8 hours or on HIGH for 2-2 1/2 hours.
  4. Stir the stew. If cooking on LOW, change setting to HIGH. In a small bowl, blend together the flour and butter. Stir into slow cooker. Cook, stirring, until sauce begins to thicken, about 5 minutes. Stir into asparagus.
  5. In a medium bowl, combine dumpling ingredients until evenly moistened. Drop by tablespoons onto hot stew in 6 small mounds. Cover and cook for another 25-30 minutes, until dumplings are cooked through. Serve immediately.

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